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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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Adapted from Cooking Up a Storm, by Marcelle Bienvenu and Judy Walker. If you want to make a Cuban version of this drink, substitute dark rum for the brandy or Bourbon. Found in the Tribune's Food & Drink Weekly Guide. Ingredients:
1 quart half-and-half |
1 1/2 cups brandy (or bourbon) |
1/4 cup confectioners' sugar |
2 teaspoons vanilla |
1/2 cup whipping cream, whipped |
nutmeg, ground, to taste |
Directions:
1. Combine the half-and-half, brandy, sugar and vanilla in a medium bowl until the sugar is completely dissolved; cover.
2. Refrigerate 3 hours or overnight.
3. Serve in small crystal cups or stemmed glasses, topped with a dollop of whipped cream and a sprinkle of nutmeg. Or pour into a small punch bowl, float whipped cream on top and sprinkle with nutmeg.
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